Instructions: Spread ice cream in cooled pie shell. Place in freezer. Mix pumpkin with sugar, salt, spices, and vanilla. Whip 1 cup of the whipping cream until stiff and fold into pumpkin mixture. Pour this over ice cream; cover with foil; and return to freezer for 4 hours. Put almonds and 1/4 c of sugar in skillet. Stir over low heat until nuts are carmelized. Put almonds on a greased cookie sheet. When they are cool, break apart. Before serving whip rest of cream, and spread on top of pie. Garnish with almonds. Good especially after a heavy Thanksgiving dinner.

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